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10th October
2009
written by spd
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Today's lunch: Mushroom Agnolotti with Turkey Sausage Bits, Fried Sage, and a Brown Butter Sauce. (img: Sean Patrick Doyle)

The dish I most often prepare in the kitchen is quite simple.  I use whatever ravioli I have on hand, and while the water is boiling, I brown turkey sausage bits in olive oil.  I scoot them to the side of the saute pan, and drop in a tablespoon or so of butter.  When it’s melted, I add a few fresh sage leaves and let the heat work it’s magic until the sage is crispy and the milk solids in the butter have browned.  Above is the dish I prepared today for lunch, and below is a variation of the dish that I prepared over three years ago while staying with a friend in Astoria.  One of the first food photos I ever took, actually!

Butternut Squash Ravioli with Crispy Sage and Brown Butter

Butternut Squash Ravioli with Crispy Sage and Brown Butter (img: Sean Patrick Doyle)

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